Stuffed Shells (Lactose free)
Stuffed Shells (Lactose free)

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, stuffed shells (lactose free). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Stuffed Shells (Lactose free) is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Stuffed Shells (Lactose free) is something that I’ve loved my whole life.

We've created a lactose-free spin on the classic stuffed shells that still tastes delicious and is perfect for any dinner party. Drizzle the rest of the tomato sauce over the stuffed shells and sprinkle with leftover Parmigiano Reggiano cheese (lactose-free). How to Make Dairy-Free Stuffed Shells.

To get started with this recipe, we have to first prepare a few ingredients. You can cook stuffed shells (lactose free) using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Stuffed Shells (Lactose free):
  1. Get 1 packages Melissa's Extra Firm Tofu
  2. Make ready 2 tsp EarthBalance Butter (vegan, lactose free, non-dairy)
  3. Take 1 box (12oz) Barilla Jumbo Shells
  4. Prepare 2 tbsp RealLemon Juice
  5. Make ready 1 Green Pepper
  6. Make ready 1 Red Pepper
  7. Get 163 grams Green Olives
  8. Make ready 2 cup Daiya cheddar cheese shreads (lactose free, vegan, non-dairy)
  9. Get 1 small handful soy flavored bacon bits

Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. These Stuffed Shells are filled with creamy ricotta, mozzarella, and parmesan cheese, baked in a simple tomato basil sauce. This Stuffed Shells recipe arguably tastes even better the next day, and microwaves beautifully!

Instructions to make Stuffed Shells (Lactose free):
  1. Tofu prep: Drain, slice, and press tofu for 45 minutes. (to drain excess water out.)
  2. Add earthbalance butter, Reallemon Juice and tofu in pan. Gently scramble tofu and bake on low heat over stove until tofu is lightly browned, stirring frequently. (After tofu is baked, set aside for now.)
  3. Boil Jumbo shells for roughly 12 minutes. (Drain, rinse and set aside for now.)
  4. Chop, de-seed and pit the red and green peppers. Cut up the olives.
  5. Mix together the cooked tofu, chopped red and green peppers, chopped olives, daiya cheese, and soy bacon bits. Mix well.
  6. Carefully stuff each jumbo shell with the mixed ingredients.. Heat until cheese is melted if preferred, or eat as is. Enjoy!

How to Make Stuffed Shells Stuffed pasta shells. Glass Pan Full Of Cooked Stuffed Shells With Wooden Spoon. Baked Stuffed Pasta Shells on wooden table. Pumpkin, ricotta and spinach stuffed shells. Bring a large pot of salted water to a boil.

So that is going to wrap this up with this special food stuffed shells (lactose free) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!